Being a Jersey girl, Jersey corn represented the much-anticipated August harvest each year. One of the great joys of being a transplanted Jersey girl now residing in the Sedona area is the elongated corn harvesting season. Ah, what more can a vegan food-obsessed girl ask for?!
Well, different ideas for fresh corn, that’s for sure.
Hauser & Hauser Farms in Camp Verde, Arizona, has become my ‘go-to’ stop for fresh-picked corn that is grown without all those nasty chemicals. And I know this because I often bring home some lovely worms that have opted to take up residence in the ears of corn that made their way back home with me. I gladly welcome these worms to their new home, my raised bed garden, where I have a worm colony that gets happily fed my organic coffee grounds with other goodies on a daily basis.
Ah, so with the abundance of fresh-picked corn on the cob, we’ve been feasting upon just quickly blanched in boiling, salted water for no more than one minute, cut off the cob and pleasantly devoured raw in our nightly garden salad, fresh-baked corn muffins, and in a myriad of one-pot chilies, etc. (thrown in just at the end before serving so as not to ruin their fresh-off-the-cob raw-ness.
But alas, pancakes were calling out to me as well. And with the plethora of fresh ears, corn pancakes aka breakfast for dinner, were top on the agenda for the day.
Quick and easy to whip up, here’s my recipe
Have your warming draw or oven preheated to 175° Fahrenheit with a heat-resistant platter in the oven. As you remove the pancakes from the griddle, park them on the platter until you have completed the batch.
I typically at least double the recipe because they freeze amazingly well.
Serving: There is nothing worse than dolloping a cold pat of vegan butter and room temperature 100% real maple syrup onto such delightfully-delicious pancakes. So, while my pancakes are on the griddle, I put some vegan butter (my absolute favorite is Miyoko’s Cultured Butter) in a small pot with the maple syrup. With the heat on low, the butter will melt into the syrup. A little whisk, and you have an emulsification that will beautifully complement your luscious pancakes. To turn it up a notch, add a small sprinkling of cinnamon.
Options: This recipe can be used as your basic pancake batter. Swap out the corn for some banana slices or berries and nuts, and you have a completely different meal. Another fun and yummy option is to fold in some grated potato. Change up the extract. Swap out the ¼ cup of flour blend for some cocoa powder and add a scant more sugar for a chocolate-scented pancake. This batter also have the versatility of making fabulous Belgian waffles.
Now that I have made myself drool for some pancakes, I’m going to head off to the kitchen and whip up a batch for myself.